Post by wilderness on Jan 12, 2020 7:13:03 GMT -5
Lazy Daisy Cake-Birdy
Cake and frosting
Prep Time : 15 mins Cook Time : 32 mins Source : Kingarthurflour.com
Ingredients
Cake
2 large eggs, at room temperature
1 cup (198g) granulated sugar
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) milk
1 1/2 tablespoons (21g) butter
Topping
1/4 cup (4 tablespoons, 57g) unsalted butter
1/2 cup + 2 tablespoons (131g) brown sugar
1/4 cup (57g) milk, at room temperature
1 cup (85g) flaked coconut or 1 cup (113g) unsweetened coconut
Directions
Preheat the oven to 350°F. Grease and flour an 8" square or 9" round baking pan.
To make the cake: In a mixing bowl, beat the eggs until frothy, then add the sugar, beating at high speed until mixture is thick and lemon-colored. Stir in the flour, baking powder and salt.
In a saucepan, heat the milk and butter together to boiling. Add to ingredients in bowl, beating to combine.
Pour the batter into the prepared pan. Bake for 30 minutes, until the top springs back when lightly touched with your finger, and the edges begin to pull away from the pan. Remove from oven and place on a rack to cool for 10 minutes or so.
Turn on the broiler in the oven.
To make the topping: Melt the butter in a saucepan. Add the brown sugar, milk and coconut, stirring to combine.
Pour the topping over the warm cake, and place under the broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling.
Store the cake for up to 3 days on the counter, or freeze for up to a month.
Cake and frosting
Prep Time : 15 mins Cook Time : 32 mins Source : Kingarthurflour.com
Ingredients
Cake
2 large eggs, at room temperature
1 cup (198g) granulated sugar
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) milk
1 1/2 tablespoons (21g) butter
Topping
1/4 cup (4 tablespoons, 57g) unsalted butter
1/2 cup + 2 tablespoons (131g) brown sugar
1/4 cup (57g) milk, at room temperature
1 cup (85g) flaked coconut or 1 cup (113g) unsweetened coconut
Directions
Preheat the oven to 350°F. Grease and flour an 8" square or 9" round baking pan.
To make the cake: In a mixing bowl, beat the eggs until frothy, then add the sugar, beating at high speed until mixture is thick and lemon-colored. Stir in the flour, baking powder and salt.
In a saucepan, heat the milk and butter together to boiling. Add to ingredients in bowl, beating to combine.
Pour the batter into the prepared pan. Bake for 30 minutes, until the top springs back when lightly touched with your finger, and the edges begin to pull away from the pan. Remove from oven and place on a rack to cool for 10 minutes or so.
Turn on the broiler in the oven.
To make the topping: Melt the butter in a saucepan. Add the brown sugar, milk and coconut, stirring to combine.
Pour the topping over the warm cake, and place under the broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling.
Store the cake for up to 3 days on the counter, or freeze for up to a month.
